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Biryani has a humble origin and yet it has managed to satisfy the appetites of kings and queens alike, not forgetting people from all walks of life and various nationalities. The word “Biryani” is derived from the Persian word “Biryan” which means to sauté, stir-fry or bhoono. Using a mixture of aromatic spices such as cardamom, cinnamon, cloves, coriander, bay leaves and served with velvety basmati rice, tender meat or vegetables, Chef Anuj Sood promises a hearty meal and a fulfilling belly.

On the vegetarian menu, one can choose the Nimona Biryani which is stuffed chillies with spiced green peas, layered with basmati rice and finished on dum. Or opt for the Gucchi Biryani which is Kashmiri morels stuffed with cheese and pomegranate, layered with basmati rice. Chef Anuj brings out the marvellously earthy flavour of the morel and playfully enhanced it with pomegranate. Not to be missed!

For non-vegetarians, there are so many selections to savour including the Amravati Kodi Biryani (chicken morsels tossed with rice and spiced with chettinad masala) and the succulent lamb shanks biryani, Gosht Gulmohar Biryani (lamb shanks flavoured with fennel, ginger and rose petals).

The Biryani promotion is available at Ashiana from 11th – 25th September 2010.

The variety of stuffed pasta today is endless and with imaginative fillings and inspiring ingredients, it’s not hard to see why they are found in many menus. From the many cookbooks found from cuisines around the world, stuffed pasta are found in both sweet fillings such as cheese, honey, nuts, and cinnamon, and savoury fillings such as meat, vegetable and saffron.

Taking a cue from his love for this comfort food, Chef Daniele Bolognesi of Vivaldi recreates some of his best kept secrets. One of his many masterpieces is the Duck Consomme with Mascarpone Ravioli and Goose Liver Croquettes. There is something quite delicious about the rich duck consommé being used here.

Other recommendations include the Smoke Salmon Tortellini Tossed with Chunky Tomatoes and Feta Cheese and the Ravioli of Shitake Mushrooms with Green Peas and Fresh Cheese Sauce Infused with Basil. For something a little lighter on the taste bud, opt for the Vegetarian Tortellini with Celery Cream and Cherry Tomato Sauce and Pecorino Romano Flakes.

Catch the Tortellini & Ravioli promotion at Vivaldi from 17th-30th September 2010.

Prices start from AED42 per dish.

For reservation, call (04) 207 1717.

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